Amok is one of Cambodia's most celebrated dishes β fish (or sometimes shrimp or chicken) is cooked in a rich, fragrant curry paste, coconut milk, and sometimes egg, then steamed in banana leaves for a gentle, delicate finish. The banana leaf imparts a subtle aroma and presentation is stunning. It's a dish for special occasions. Rooted in the everyday cooking of Cambodian kitchens, Khmer Amok Trey (Fish Curry in Banana Leaf) balances technique and tradition: the white fish fillet (snapper or bass) is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature β aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices β the freshness of the white fish fillet (snapper or bass), the order of additions, the resting time at the end β separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
Serves 4
Stir curry paste into coconut milk until smooth. Season with fish sauce and palm sugar.
Place fish pieces in banana leaf parcels or a small bowl. Pour curry over fish.
If using egg, crack it into the curry. Fold banana leaf or cover.
Steam in a bamboo steamer or pot for 20β30 minutes until fish is cooked through.
Banana leaves add aroma and make for beautiful presentation.
Don't over-steam or fish becomes dry.
Serve in the banana leaf for authentic experience.
Source the freshest white fish fillet (snapper or bass) you can find β it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
Use shrimp instead of fish
Add vegetables like eggplant
Use chicken thighs
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
Refrigerate up to 2 days. Reheat gently by steaming. Refrigerate in an airtight container for up to 3β4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing β refresh with a crisp garnish.
Amok is one of Cambodia's most iconic dishes and represents the sophistication of Khmer cuisine. It's often served at celebrations and special meals.
Yes, use small bowls or ramekins instead. The flavor is the same but loses the aesthetic.
Frozen banana leaves are available at Asian markets. Thaw before using.
Yes β most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If white fish fillet (snapper or bass) is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving Β· 4 servings total
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